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Enchiladas

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Ingredients
  

  • 1 28oz can Enchilada Sauce (or homemade sauce)
  • corn or flour tortillas
  • 2-3 cups cooked meat (pork, chicken, beef, etc)
  • 2-3 cups cooked rice (white, brown, flavored)
  • 2-3 cups beans (refried, whole, mashed)
  • 1-2 packets taco seasoning
  • 1-2 cups veggies (onion, corn, chilis, tomato, peppers)
  • 2 cups cheese (any type will do)
  • Optional: Olives and Jalapenos
  • Optional serving: lettuce, sour cream, and salsa

Instructions
 

  • Preheat oven to 375(F).
  • Season meat with taco seasoning and a little enchilada sauce. Taste and adjust for flavor. Set aside.
  • Spread some enchilada sauce down inside a 9x13 baking dish, covering the bottom with a light layer.
  • Place tortillas over the top of the enchilada sauce with intent to cover the sauce (break tortillas if you need).
  • Spread the beans all over the tortillas.
  • Spread the rice over the top of the beans and top with cheese
  • Place another layer of tortillas over the top and press down (compacting the beans and rice).
  • Spread some enchilada sauce over the top of the tortillas.
  • Spread meat evenly over the tortillas.
  • Spread your veg throughout the meat. Top with cheese.
  • Cover the mixture with tortillas and press down (compacting everything).
  • Repeat layers until you have no more to use.
  • Last layer is tortillas (make sure to press down to compact) then cover with sauce, then a light cheese layer (too much is no bueno!), then decorate with olives or jalapenos.
  • Bake covered with foil for 30-45 minutes or until the cheese and sauce is bubbly. Uncover for 5-10 minutes to brown the cheese.
  • Allow to rest 5-10 minutes before serving (else you burn your mouth because it's soo good).
  • Optional: Top with lettuce, salsa, and sour cream.